Combine 0.75 cups honey and 0.75 cups water in a small saucepan over medium heat. Add 2 star anise, 4 lightly crushed cardamom pods, 0.5 oz sliced fresh ginger, and 1 tsp dried chamomile flowers (if using). Warm until the honey dissolves and the mixture just comes to a gentle simmer, about 5 minutes. Reduce heat and let steep, covered, for 10 minutes off the heat to extract aromatics. Strain through a fine mesh sieve into a heatproof jar, discard solids, and cool completely. Refrigerate; syrup will keep 2–3 weeks.

Cocktail

Chill a coupe or rocks glass by filling with ice and setting aside.

Fill a shaker halfway with fresh ice.

Measure and add 2 oz blended Scotch, 2 oz fresh apple cider, 0.5 oz fresh lemon juice, 0.5 oz spiced honey syrup, 0.25 oz chamomile liqueur (optional), and 2 dashes angostura bitters into the shaker.

Dry shake (without ice) for 8–10 seconds if you prefer a silkier texture and a slight froth from the cider. Then add ice and shake vigorously for 10–12 seconds until shaker is well chilled.

Dump ice from the chilled glass and fine-strain the cocktail into the glass. For a rocks presentation, serve over one large ice cube; for a coupe, strain directly without ice.

Garnish with a thin apple slice floated on top, a light dusting of ground cinnamon (one small dash), and a single dried chamomile flower or small thyme sprig pinned to the apple slice.

Serve immediately. Encourage guests to inhale the chamomile flower aroma before sipping to experience the layered floral notes.